Chicken and vegetable stir-fry's are an easy weeknight meal that you can feel good about serving to your family. I have kids that love to eat around the vegetables, but have hope that someday they will love broccoli like me! I have many favorites, and each has a unique sauce. This one is a fun combination of peanut butter and coconut milk. The flavors are very family friendly and will be a bit hit with your kiddos!
Satay Chicken and Vegetable Stir-Fry
1 (14-oz.) can coconut milk (light is fine)
1/3 cup peanut butter
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon crushed red pepper
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
salt and pepper
2 cups frozen stir-fry vegetables
1/2 cup frozen peas
4 cups hot cooked rice or ramen noodles
For the sauce, in a bowl whisk together coconut milk, peanut butter, 1/2 teaspoon salt, ginger, and crushed red pepper. In a large skillet, heat to medium high. Add some vegetable or olive oil, then add chicken. Sprinkle with salt and pepper. Cook and stir for about 5-7 minutes or until no longer pink. Add vegetables and cook and stir for 5 more minutes. Add sauce; heat through. Serve over rice or ramen noodles.
Gather your ingredients. You will need chicken, peanut butter, coconut milk, frozen vegetables, ginger, cayenne pepper, salt and pepper, and either rice or ramen.
In a mixing bowl, add 1 (14-oz.) can coconut milk and 1/3 cup peanut butter.
Add 1/2 teaspoon salt.....
....1/2 teaspoon ground ginger....
.....and 1/4 teaspoon crushed red pepper.
Whisk to combine. Set aside.
Heat a large skillet with oil to medium-high heat. Add the chicken pieces and salt and pepper. Cook and stir for 5-7 minutes until the chicken is no longer pink and starting to brown.
Add the frozen vegetables (desired amount - I use a bag of stir-fry veggies and 1/2 cup frozen peas). Cook and stir for another 5 minutes or until vegetables are heated through.
Pour in the satay sauce. Stir to combine.
Let simmer until thickened. You can add a slurry of cornstarch and water if you want it a little thicker. (Depends on the moisture from the vegetables.)
Serve over cooked rice or cooked ramen noodles.
Recipe Source: Shanna's recipe box